Hasselback Eggplant with Mozzarella and Tomato
35 min
The eggplant is sliced between two chopsticks so the knife never goes all the way through, and mozzarella and tomato go into every cut. The cheese melts and runs down the sides.
Ingredients
2 servings
Eggplant(large)1 pcs
Mozzarella(sliced)250 g
Tomato(sliced into rounds)2 pcs
Olive oil1 tbsp
Salt0.5 tsp
Parmesan(to serve)30 g
Green onion(to serve)15 g
Instructions
1
Lay the eggplant between two wooden chopsticks and slice it crosswise — the sticks stop the knife cutting right through.
2
Season the cuts with salt and slide a slice of mozzarella and a round of tomato into each.
3
Drizzle with olive oil and move to the basket.
4
Cook at 180 °C (356 °F) for 25 minutes — the eggplant turns soft and the cheese melts.
5
Finish with Parmesan and spring onion.
Tip
Two chopsticks instead of a ruler
They stop the knife short so the eggplant stays in one piece.